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These tart lemon and coconut bars taste just like lemon pound cake! They're packed with healthy ingredients like flax, chia, and homemade protein powder to help you recover after the gym!

Lemon Coconut Protein Bars [Vegan, Gluten-Free]

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Serves

12

Ingredients You Need for Lemon Coconut Protein Bars [Vegan, Gluten-Free]

  • 1 cup protein powder
  • 3/4 cup almond meal
  • 1/2 cup coconut flour
  • 1/2 cup desiccated coconut
  • 3 flax eggs (1 tablespoon ground flax seed, plus 3 tablespoons water each)
  • 1/4 cup maple syrup
  • 1/2 cup freshly lemon juice (including pulp)
  • Zest from 1 lemon
  • 2 tablespoons chia seeds

How to Prepare Lemon Coconut Protein Bars [Vegan, Gluten-Free]

  1. Preheat oven to 356°F. Grease and line a square cake tin and put aside.
  2. Combine protein powder, almond meal, coconut flour and desiccated coconut in a large bowl and whisk until well mixed. Put aside.
  3. Prepare your flax eggs and set aside for 15 minutes. Add maple syrup, lemon juice, zest, and chia seeds and continue to beat until all incorporated.
  4. Turn stand mixer to lowest speed, or mix in by hand the dry ingredients mixture and stir in gently until just combined. Pour into prepared baking dish and smooth out with back of wooden spoon or spatula. Bake for 30 minutes, or until skewer inserted in the middle comes out clean.
  5. Allow to cool completely Remove from tin, cut once horizontally, and then cut each portion into 6 bars to make 12 bars total.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 2025 | Total Carbs: 150 g | Total Fat: 112 g | Total Protein: 114 g | Total Sodium: 1069 g | Total Sugar: 65 g (Per Serving) Calories: 169 | Carbs: 13 g | Fat: 9 g | Protein: 10 g | Sodium: 89 g | Sugar: 5 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Alison Murray

See My Recipes

Alison Murray is the owner of Om Nom Ally, a whole food recipe blog that was created with the aim of increasing food-based health knowledge. Passionate about creating vibrant real food recipes that are simple, delicious, and economical, Alison is also a Wellness Coach and Spiritual Healer. She lives in Melbourne, VIC, Australia, and spends her free time cooking, baking, and blending.

Comments

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  1. I realize this recipe is quite old…but if you’re monitoring it I have a question. I have a 50/50 blend of flax/chia. How do you think I could use this and what proportions should I use? I’d rather not buy separate items again. Thank you!

    1. Hi! Try making a flax egg using the blend (3 tablespoons of the blend and 3 tablespoons of water and let sit for 5 mins or so. The mixture should thicken.). Then use this mixture as your flax egg. You could also add another two tablespoons of the blend when the recipe calls for chia seeds. This hasn’t been officially tested, but would be a good place to start. Enjoy :)

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